Spicy Prawn Noodle Soup - cooking recipe

Ingredients

100 ml oil
3 spring onions, chopped
THE PRAWNS
500 g tiger shrimp, shelled & deveined
50 ml dark soy sauce
3 teaspoons cornflour
SOUP PASTE
100 ml Thai fish sauce
4 garlic cloves, chopped or
1 tablespoon garlic puree
2 teaspoons parsley, chopped
1 -2 chili, chopped or
1 -2 teaspoon chili paste
1 lime, juice of
1 teaspoon turmeric powder
half teaspoon five-spice powder
THE REST
1 liter water or 1 liter fish stock, add gradually to achieve desired consistency
1 big handful bean sprouts
cooked noodles

Preparation

Coat the prawns in the soy sauce and mix in the cornflour.
Put the oil in a pan, not too hot. Add the spring onions and start to cook. Add the coated prawns after 1 minute.
Mix the soup 'goo' ingredients to make a thick paste, then add to the pan. After a minute, add the water gradually until you have a soup consistency that suits you (bearing in mind that you'll be adding noodles and beansprouts shortly).
Add the beansprouts and noodles and cook for a couple of minutes until the beansprouts are cooked but still slightly crunchy.
Serve with hunks of bread to soak up the garlicky, spicy liquid and to mop up the bowl!